The winter panzanella is a tasty, rich, and simple dish to prepare: seasonal vegetables and fruits with crispy bread croutons, a recipe that will be loved as much as its summer version. For the winter panzanella, I chose fennel, Romanesco broccoli, and oranges. The bread? Ideally, it should be homemade with ancient grain flours. I chose to use my bread flavored with Altino pepper, and combined with these flavors, we liked it a lot.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 Romanesco broccoli
- 2 oranges
- 4 slices bread (I use Altino pepper bread)
- 2 fennel
- 8 anchovies (chopped)
- 6 tablespoons vinegar
- 5 tablespoons extra virgin olive oil
- 1 clove garlic
Tools
- 1 Cutting board
- 2 Kitchen Knives
- 2 Bowls
- 1 Baking tray
- 1 Reusable parchment paper sheet
- 1 Spiral whisk
- 1 Garlic press
Steps
Peel the oranges and cut them into pieces. Clean the fennel, wash, and dice it into small cubes. Clean the Romanesco broccoli, split the florets, and steam for five minutes: it should be cooked but still crisp. If you prefer, you can boil it in water for eight minutes. In a small bowl, prepare the dressing: mix the anchovies with crushed garlic, oil, and vinegar. Cut the bread into cubes, toss it with oil and salt, and toast in a warm oven at 350°F for ten minutes. Gather all ingredients in the bowl and dress with the anchovy sauce, mix well and serve.
Notes
Inspired by Tirmagno.
